I found the best potato salad in a Betty Crocker cookbook of the 1960s

Cold and creamy, potato salad is a favorite for warm weather. Nothing is wrong with a classic potato salad, which is enriched with Mayo and occupied with celery, but one of the strengths of the side strength is the ability to add satisfactorily to sensational adding by adding an unexpected ingredient such. Cucumber or horseradish.

One of the earliest champions unexpected potato salad -upgrades? None other than the legendary brand Betty Crocker.

Betty Crocker May I was not a actual personBut the character created by General Mills has cooked with simple explanations and clever twists for more than a century. Read for Betty Crocker’s secret ingredients for potato salad (approx. 1960s) and why it works.

Related: The classic potato salad of my father is the recipe that our family always asks

Betty Crocker’s brilliant secret ingredient

According to a Betty Crocker cookbook of the 1960s, the secret sauce for potato salad is the French dressing, a vinaigrette infused with ketchup or tomato paste, which became popular in the 1920s. (Funny fact: Despite the namesake, dressing is an American creation.)

There are some options, such as the sweet, spicy, often bright red-orange dressing improves the potato salad: the combination of ingredients ensures acid that perfectly complements the creamy texture of the potato salad and compensate for heavier ingredients such as mayonnaise. By adding the French dressing early in the process (use your favorite brand or Make your own) Your potato salad will develop a deeper taste.

How to make Betty Crockers potato salad (approx. 1960)

Ingredients:

4 medium potatoes
1¼ teaspoon of salt, divided
3 hard cooked eggs, cut
1 cup of cubes -celery
¼ cup of chopped onion
Enjoy ¼ cup of cucumber
¼ cup of French dressing
½ cup of cooked salad dressing or mayonnaise
Serving lettuce leaves

Directions:

1. Cook the potatoes, 2 liters of water and 1 teaspoon of salt in a covered pan until the skins start to break and slightly slip a fork for about 30 to 35 minutes. Take off the stove. Drain, cover with cold water and then drain again. Optional: chop the onions and chop the celery as potatoes cook.
2. Place cooked potatoes on a cutting board and drag the skin off. Move potatoes peeled potatoes in a salad bowl and break into small, bite -sized pieces with a fork.
3. Add cut eggs, celery, onion, Gursh -Relish and French dressing. Sprinkle the remaining 1/4 teaspoon of salt. Throw the ingredients and relax at least 1 hour or up to 1 day.
4. Shortly before serving, fold salad dressing or mayonnaise.
5. Line a clean salad bowl with fresh lettuce leaves. Place the finished potato salad over salad and serve it.

Are you looking for more Slam-Dunk potato salad recipes? We punished ours TOP 5 potato salad recipes Against each other and found a clear winner.